Antioxidative properties and proximate analysis of spent coffee ground (SCG) extracted using ultrasonic-methanol assisted technique as a potential functional food ingredient
Spent coffee ground (SCG) produced in tons by restaurants and cafeterias and domestic consumers is a potentially good source of natural antioxidants because it contains substantial amounts of bioactive compounds. The purpose of this study was to identify the physicochemical and antioxidant propertie...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2020
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/25509/1/Antioxidative%20properties%20and%20proximate%20analysis%20of%20spent%20coffee%20ground%20%28SCG%29%20extracted%20using%20ultrasonic-methanol%20assisted%20technique%20as%20a%20potential%20functional%20food%20ingredient.pdf https://eprints.ums.edu.my/id/eprint/25509/ https://doi.org/10.26656/fr.2017.4(3).358 |
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https://eprints.ums.edu.my/id/eprint/25509/1/Antioxidative%20properties%20and%20proximate%20analysis%20of%20spent%20coffee%20ground%20%28SCG%29%20extracted%20using%20ultrasonic-methanol%20assisted%20technique%20as%20a%20potential%20functional%20food%20ingredient.pdfhttps://eprints.ums.edu.my/id/eprint/25509/
https://doi.org/10.26656/fr.2017.4(3).358